Dark Chocolate Pudding

From the book Moosewood Restaurant Low-Fat Favorites by Moosewood Collective

Introduction

Most of the fat has been removed, but everything else you want in chocolate pudding is still here. It’s thick, creamy, and satisfying — a comfort food.

Ingredients

Steps

1. In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. Add the milk and stir until very smooth. Cook on medium heat, stirring constantly, until the pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously, for 3 or 4 minutes. Stir in the vanilla, pour the hot pudding into a decorative serving bowl or individual custard cups, and serve warm or chill for about 2 hours, until cold and set.

Notes

Culinate editor’s notes: You can always replace the skim milk with whole milk for a richer pudding. And if you want a more intense chocolate hit, replace the cocoa powder with 2 or 3 ounces of high-quality semisweet chocolate, such as Scharffen Berger. Melt the chocolate separately, then whisk it into the other ingredients. Cook, stirring, until the mixture simmers and thickens. Add vanilla and serve.

This content is from the book Moosewood Restaurant Low-Fat Favorites by Moosewood Collective.